MrGreen 0 Posted May 17, 2009 Author Report Share Posted May 17, 2009 Right-o everybody, thanks for all the advice. Here's how the last effort went. Shot m'self a nice big bugger, not sure if it was buck or doe. Did the usual then soaked in saline solution overnight. Jointed it, then stuck it in the freezer. Got it out last night to thaw for the slow cooker today. Fried it off with some onion, lobbed it in the slow cooker with a pint and a half of chicken/veg stock. Added spuds, carrotts and parsnip and cooked it for 8hrs. The result was sooo-perb! Even she was impressed. Wasn't quite falling off the bone but came away without much persuasion. Definately be doing that again. Quote Link to post Share on other sites
smokin 0 Posted May 24, 2009 Report Share Posted May 24, 2009 its surprising what freezing can do to meat - ive had chicken breast that tasted / felt sooo much better after freezing than cooking fresh - think of it as a way of tenderising - as it freezes the moisture (water) content expands breaking down the protein meat fibres -works great with some fish too hope this helps chris Quote Link to post Share on other sites
jackinbox99 41 Posted May 28, 2009 Report Share Posted May 28, 2009 I will give this a try next week, i got a nice 3/4 grown rabbit earlier with a nice headshot, its all gutted/jointed and in the freezer atm. I normally find rabbit is a bit more chewy than chicken, maybe more like a bit of beef, even after being in the slow cooker for 10->12 hours, but then ive always cooked rabbit from fresh, so will see if freezing first will make any difference. Quote Link to post Share on other sites
ghillies 209 Posted June 3, 2009 Report Share Posted June 3, 2009 Probably wearing one of these!!! They will also have plenty of these visiable.. More likely than not throwing bricks and stones at you, just before you pull the trigger!! wos that skin rash then? boil your rabbit first, 'off the bone' then cook as you would. Quote Link to post Share on other sites
ghillies 209 Posted June 3, 2009 Report Share Posted June 3, 2009 .... Quote Link to post Share on other sites
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